Dinner Menu

Our menus change with the seasons. Executive Chef Leigh Hesling sources seasonal ingredients from local farm friends and farmers markets’ to create old-world European culinary sensibilities and flavors.

JUST ANNOUNCED! GAJA Wine Dinner: Oct. 19


Calamari, harissa sauce 9.95

Local Tomato Sampler, crumbled goat cheese, julienne red onion, extra virgin olive oil, sea salt, cracked black pepper, crostini 13.95

♦Mediterranean Street Fries, hand-cut fries, harissa spiced chicken, tomato bruschetta, arugula, crumbled feta 13.95

♦Crispy Burrata, fig balsamic, tomato chili compote 13.95

Truffled Fries, Parmesan-lime aïoli 8.95

♦Mediterranean Tapas, hummus, crispy burrata, Serrano ham, harissa spiced chicken skewer, tomato bruschetta, caponata with feta and pine nuts, grilled pita 16.95

Blue Crab and Spinach Dip, crispy lavosh 12.95

♦Garlic Crusted Ahi Tuna*, creamy corn, harissa sauce, shaved Parmesan 13.95

♦Dip Duo, traditional hummus with smoked paprika and extra virgin olive oil, caponata with feta and pine nuts, crispy lavosh 12.95

♦Tuscan Short Rib Sliders, brioche buns, pickled chili peppers, ricotta Boursin, truffled fries 13.95

Darn Good Burger* herb mayonnaise, hand-cut fries; just ask for cheese 10.95

♦Grilled Chicken and Greek Vegetable Salad, heirloom tomatoes, cucumbers, red onions, kalamata olives, bell peppers, crumbled feta, garlic-oregano vinaigrette 12.95

♦Heirloom Tomato and Basil Pesto Flatbread, crumbled feta, fig balsamic glaze 13.95

♦Chorizo and Roasted Red Pepper Flatbread, sweet corn cream, caramelized onions, fresh mozzarella, cilantro 13.95

Potato Leek Soup 4.95/5.95

Soup for Today Market Price


served with a simple tossed salad with house vinaigrette

Parmesan Crusted Chicken, herbed goat cheese, fried capers, lemon garlic sauce, mashed potatoes, seasonal vegetable 21.95

Baked Pecan Crusted Trout, lemon beurre blanc, creamy polenta, seasonal vegetable 24.95

♦Bone-In Pork Jägerschnitzel, bacon-mushroom brandy sauce, truffle fries 30.95

♦Spanakorizo Eggplant, Spanish rice and sweet corn filled eggplant, warm fregula salad, wilted arugula, tzatziki, harissa sauce 19.95

Today’s Chef’s Selection (Please ask your server) Market Price

Wood-Fire Grilled Salmon*, vintage sherry-honey glaze, garlic-thyme butter, creamy polenta, seasonal vegetable 26.95

♦Pan Seared Smoked Paprika Dusted Sea Scallops, creamy corn, bacon, chives, wilted greens, blistered cherry tomatoes 31.95

♦Gemelli Bolognese, rich ground beef, sweet Italian sausage and tomato ragu, gemelli pasta, creamy burrata, basil pesto 22.95

Oak-Fired Filet Mignon, bruschetta relish, shaved Parmesan, mashed potatoes, seasonal vegetable 32.95

♦Wood-Fired Harissa Rotisserie Chicken,warm fregula salad, seasonal vegetable 22.95

Chef’s Rotisserie Special (Please ask your server) Market Price

♦Slow Braised Tuscan Beef Short Ribs, Marsala, rich tomato-Parmesan sauce, creamy polenta, wilted greens 30.95

♦ Chef’s features August 8 – October 2

Please let us know about your allergies. Some recipes may contain nuts or other allergens.
*Items are cooked to order or may contain raw ingredients. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food borne illness, especially if you have certain medical conditions.